Chicken and mushroom pie

Ingredients

For 4 portions

• 🍗 500g chicken thigh, without skin (raw, boneless)
• 🍄 150g mushrooms
• 🧅 1 medium leek
• 🧅 1 medium onions
• 🧈 2 Tbsp butter
• 🌾 2 Tbsp flour
• 🍗 1 cube chicken stock cube
• 🥤 250ml tap water
• 🥛 100ml light cream
• 🌿 1 Tsp thyme
• 🥟 320g puff pastry
• 🍳 1 medium egg

Method

1. Preheat the oven to 200 °C (fan 180 °C).
2. Cut the chicken into bite-sized pieces. Thinly slice the leek. Melt the butter in a large pan over medium heat. Brown the chicken for 4–5 minutes, then add the chopped onion, leek and sliced mushrooms. Cook for a further 5–6 minutes until the vegetables soften and the mushrooms release their liquid.
3. Sprinkle over the flour and cook for 1 minute. Gradually stir in the water and crumbled stock cube until smooth. Add the cream and thyme. Simmer for 8–10 minutes until the sauce has thickened. Season to taste and leave to cool for 10 minutes (this stops the pastry going soggy).
4. Spoon the filling into a pie dish. Cover with the puff pastry, trim and press the edges to seal. Cut a small steam hole in the centre and brush the top with beaten egg.
5. Bake for 25–30 minutes until the pastry is deep golden and risen. Leave to stand for 5 minutes before serving.